This was a dinner that almost didn't happen... I was chatting online with some of my fellow foodies on twitter. I mentioned that I was going to use ground veal in my dinner plans. I let them know as well that I wasn't quite sure what to make using ground veal, since I don't usually use this meat. One of my twitter friends said that I should stuff veal in squash or eggplant, but then a light bulb went off. Stuffing veal in tomatoes was the answer! (I should mention here though that her twitter name also helped, since there is tomato in the name) The tomatoes being so juicy would keep the veal moist and tender. I looked up a recipe, gave it a few tweaks and the rest was history! It was simply delicious and looked very elegant on the plate too.

adapted and modified from the "Stuffed Tomatoes with Veal and Herbed Ricotta" recipe on the website.

Serves 4

Preheat the oven to 350 degrees F.

Baking time: 45-50 minutes


  • 4 large tomatoes, hallowed out
  • 7-9 oz. ground veal
  • 1 cup fresh ricotta
  • 2 garlic cloves, grated
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh oregano, chopped
  • handful of chopped fresh parsley
  • 1 egg
  • coarse salt
  • freshly cracked black pepper
  • shredded mozzarella cheese
  • 1 tbsp extra virgin olive oil
  • 1/4 cup water

1. Preheat the oven to 350 F. Take the tomatoes, and with a sharp knife slice off the tops, then hallow them out using a spoon. Place them onto a casserole dish, and make sure to keep the tops of the tomatoes for later.

2. In a large bowl, gently mix together the ground veal, ricotta cheese, grated garlic, the herbs, egg, salt and pepper. Stuff the tomatoes, then sprinkle on the mozzarella cheese on top, drizzle the olive oil and place the tops of the tomatoes back on.

3. Drizzle a bit of extra virgin olive oil all over the tomatoes, and pour 1/4 cup of water into the casserole dish. Cover the casserole dish with foil, then bake it in the oven for 45-50 minutes. Uncover the casserole dish halfway through baking. Serve immediately.

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